Hello Lovelies! Nothing says Christmas like the smell of gingerbread coming from the oven. I’m also partial to the cookie for it dashing good looks, isn’t this little guy gorgeous?!
For this holiday classic I don’t mess with perfection, and Martha Stewart’s take is just that.
Gingerbread Cookies Recipe
Makes about 25 medium size cookies
2 cups all-purpose flour, plus more for rolling
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup packed dark-brown sugar
1/3 cup unsulfured molasses
1 large egg
Optional Royal Icing for decorating
First whisk together dry ingredients (flour, spices, baking soda, and salt); set aside. With an electric mixer, beat butter and sugar until smooth. Beat in molasses and egg. With mixer on low, add dry ingredients; mix in a 1/2 cup at a time. Place dough on floured plastic wrap and wrap into a disk shape 1 inch thick. Chill until firm, 1 to 2 hours.
Preheat oven to 350 degrees. Divide dough in half. Working with one half at a time (rewrap and refrigerate other half), place dough on floured parchment or waxed paper; roll out 1/8 inch thick, turning, lifting, and flouring dough (and rolling pin) as needed. Freeze dough (on paper) until firm, about 20 minutes.
Loosen dough from paper. Cut out shapes, and transfer to baking sheets. Decorate with sugar or sprinkles, as desired.
Bake until firm and edges just begin to darken, roughly 10 minutes. Cool completely on baking sheets.
What’s your favorite holiday baked good, let me know in the comments :)?